My great grandma used to make the world’s best biscuits. This is something my mom and I talk about quite often, along with the fact that she would never let anyone in the house go hungry for even a minute. I remember visiting her as a child and practically every meal was accompanied by a big white fluffy biscuit.
About two years ago, I decided to take on the task of learning to make them myself. I tried every biscuit recipe known to man – sour cream, crisco, cake flour, but it was the simplest combination of ingredients that ultimately won. Although I did not get the chance to steal my great grandmother’s recipe, I did go on a hunt to find White Lily flour – the brand it was said she always used.
I’m not positive if White Lily is sold everywhere (it might be regional to the South) but do take a look at your grocery store and you might just find it!
To make these super-simple delicious biscuits that would make any southern granny proud – all you need is:
2 cups self-rising flour
1 stick salted butter (frozen)
1 cup buttermilk (cold)
1 tbsp sugar or honey
pinch of salt
Preheat oven to 425°F and add flour to a large mixing bowl, mix in the sugar (or honey) and salt. Carefully grate butter with a cheese grater or chop into small cubes.
Stir butter into flour mixture until butter is well coated in flour. Add in the buttermilk and stir until just combined, no more than 15 times. The dough will appear sticky and lumpy.
Flour a clean surface and pat or roll out dough into a rectangle. Fold the dough in on itself about 5 times, alternating folds length and widthwise, patting or rolling flat in between. This folding will create flaky layers and help the biscuits rise.
Using a biscuit cutter, bench scraper, or jar, cut your biscuits into the desired size and shape. Apply a light layer of cooking spray to a sheet tray, and add the biscuits gently. The biscuits should be touching slightly as this helps them rise. Bake for 12-15 mins or until golden.
For extra flavor, lightly brush the tops of the biscuits with buttermilk before baking. At higher elevations, this recipe may take longer to bake.
Serve warm with sausage gravy, jam, apple butter, or all three.
If you try these, report back in the comments, I’d love to hear your review!
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